Russian Tofu Potato Salad
Cold Potatoes provide a form of resistant starch which your gut bacteria just love!
Potatoes are also ranked highest on the Satiety Index meaning they will fill you up and switch off appetite.
Coupled with tofu in this recipe for creaminess and added protein, this delicious salad will keep you full for
hours.
Recipe Ingredients
Two Servings
350g New Potatoes (e.g., Approx. 5-7 small new potatoes cut into pieces)
40g Fresh Green Beans (trimmed and cut into small pieces)
300g of Silken Smooth Tofu (e.g., a whole pack of Clearspring Organic Silken Tofu)
1 tablespoon lemon juice
½ teaspoon black salt (Kala Namak)
1 tablespoon Nutritional Yeast Flakes
200g Firm Tofu – drained (e.g., Approx. half a pack of Cauldron Foods Organic Tofu)
100g Cherry Tomatoes (cut into small pieces)
1 tablespoon capers
Black pepper
Dish Preparation
15 Minutes
Bring a pan or double steamer of water to the boil. Cut up the new potatoes
into bite size chunks, keep the skin on. Boil the potatoes until soft in the
middle (about 12-15 minutes). Cut up the beans and steam alongside the
potatoes.
Drain the silken tofu, place it in a blender, along with the lemon juice, black
salt, and nutritional yeast. Blend for a minute or so until smooth and creamy.
Tip creamy mix into a bowl, with your fingertips, crumble in the firm tofu and
mix well.
Add pepper or more seasoning to taste.
Cut up the tomato and add to the tofu mix, along with the capers.
Drain the potatoes and beans and gentle combine into the tofu mix.
Serve on a bed of salad with more black pepper on top.
Allergens
Soy
Water
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